From the distant past when history was recorded in cave and rock paintings, to the era of the space shuttle, hunting societies have honored their prey by drawing nourishment from the animals taken. Today, that sacred tradition is carried forward with pheasant hunts at The Preserve. Immediately following one of The Preserve’s pheasant hunts, and in keeping with The Preserve’s farm-to-table philosophy, pheasants are delivered to the Members' Clubhouse and Executive Chef Fritz Meulbauer. One of Chef's signature dishes – a members’ favorite – is pheasant pot pie, a deliciously hearty, creative variation on a familiar recipe. Participants in the wing shoot are served the delicacy that evening as part of The Preserve’s post pheasant hunt gourmet dining experience. Chef's recipe follows. And unless I miss my well-seasoned guess, you'll follow it to creation of a meal that will not soon be forgotten.